I use boneless short ribs. I sear them, brown some sliced onions and carrots, top with the short ribs and pour in a good dark beer (I use a home-brew winter warmer). I cover and cook low and slow (oven or stovetop) until nice and tender.

I love them in short rib tacos...a bit of pickled red onion, the short rib meat, some salsa verde and a sprinkle of cotija cheese...

3. Add wine, thyme, parsley stems, bay leaves, bring to boil and add ribs and cover. Place in oven for 3 hours until meat is tender, turning once or twice per hour.

4. Transfer ribs to a platter, strain liquid extracting all the juices into a bowl and refrigerate sauce and meat separately. Skim fat when sauce is cooled. Reheat, boil and stir in 1 tbsp butter, whisk until slightly thick, add ribs, 1/2 the parsley and re-heat ribs. Season and serve. Garnish with parsley.

Serve over mashed potatoes or similar root vegetable. Note : it might take longer than 3 hours. Leave yourself 4 just in case. When the meat is stringy and falls apart, it's done.